New things are quickly starting to show up at the farmers market these days which I took as a subtle reminder that I should get my asparagus fix on sooner rather than later! With that in mind I realized that it was time to finish the recipe that had been on my mind for the last few weeks for a warm asparagus and mushroom salad. I wanted to combine two of my favorite foods, asparagus and mushrooms in salad that was served warm over salad greens. I often like to include whole grains in my salads and I was pretty determined to use wild rice but I was unsure as to where to go from there. My uncertainty was solved the other day when I used the dill in the cod wrapped in crispy potatoes with a dill and caper sauce which reminded me of how much I enjoy the mushroom and dill flavour combo and everything else kind of fell into place. I finished the salad off with a balsamic vinaigrette and some crumbled feta, though I had also been contemplating using either goat cheese or blue cheese. For method of cooking I went with my favourites and roasted the asparagus to bring out its full flavour and sauteed the mushrooms until they started to caramelize. In the end, I was quite pleased with the results! The flavours all went wonderfully together and I particularly liked the way the warm asparagus and mushrooms worked with your more ordinary cool salad greens.
Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta
A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hours
Printable Recipe
Ingredients
- 1/2 cup wild rice
- 1 1/4 cups broth, chicken or vegetable
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 8 ounces mushrooms, cleaned and sliced
- salt and pepper to taste
- 1 tablespoon oil
- salt and pepper to taste
- 1 pound asparagus, trimmed
- 1 handful dill, chopped
- 1/4 cup balsamic vinaigrette
- 4 cups salad greens
- 1/4 cup feta or goat cheese or blue cheese, crumbled
Directions
- Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
- About 30 minutes in, heat the oil in a pan.
- Add the onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
- Meanwhile, toss the asparagus in the oil along with some salt and pepper.
- Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
- Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
- Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
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